White chocolate panna cotta with honeycomb

PT35M

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Ingredients

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Imperial

Honeycomb

  • 325g of sugar
  • 50g of honey
  • 60ml of water
  • 125ml of glucose
  • 15g of bicarbonate of soda

White chocolate panna cotta

Sorbet

  • 320g of sugar
  • 80ml of glucose
  • 400ml of water
  • 16g of sorbet stabiliser
  • 800g of yoghurt
  • 2 vanilla pods, split

To serve

1
First make the honeycomb. Place the sugar, honey, water and glucose in a large pan (there will need to be plenty of room for the mixture to increase in volume)
  • 50g of honey
  • 325g of sugar
  • 60ml of water
  • 125ml of glucose
2
Heat the mixture until it reaches 155°C on the sugar thermometer, sieve in the bicarbonate of soda and allow the mixture to double in size
  • 15g of bicarbonate of soda
3
Pour out into a baking tray lined with greaseproof paper and allow to cool. Store in an airtight conntainer until required
4
To make the panna cotta, start by soaking the gelatine until softened
  • 2 gelatine leaves
5
Melt the white chocolate in a bain marie. In another pan, bring the coconut purée to the boil and remove from heat
6
Add the soaked gelatine and dissolve, followed by the melted white chocolate
7
Pour into a bowl and chill over ice until cool but not set. Line 4 6cm pastry rings with cling film to seal the base. Fill the lined rings with the mix and set in the fridge
8
To make the sorbet, add the sugar, glucose, water, sorbet stabilisers and vanilla seeds to a pan and bring to the boil. Add the yoghurt while whisking continuously
  • 320g of sugar
  • 80ml of glucose
  • 400ml of water
  • 16g of sorbet stabiliser
  • 800g of yoghurt
  • 2 vanilla pods
9
Once combined, transfer to a pacojet container and freeze for 24 hours
10
To serve, carefully un-mould the panna cottas and place at the end of each plate. Break up the pieces of honeycomb and place them on the plate. Slice each strawberry into 4 pieces and arrange around the honeycomb
11
Churn the sorbet and place a quenelle in the centre of each plate. Finish with a few mint leaves
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